John Mariani has been writing for decades–and never seems to run out of ideas for engaging books.
How Italian Food Conquered the World (Macmillan 2011, Palgrave, and iBook 2011), his latest book, continues to show his flare for writing, history, and food.
What is the secret to his long-lasting sauce of book-selling success?
It lies first and foremost in his own undying interest in food. Where there is food, there is story — and where story, there is history.
In telling the story about the spread of Italian food over the past two centuries, one learns the answers to countless misconceptions. Where did pizza originate: New York or Naples? “New York!” says any self-respecting New Yorker. Ah, but Naples it is — down to some of the very first pizza-making establishments, like Pizzeria Brandi.
Buy it. Read it. Enjoy it.
If you’re feeling generous, share it.
Wall Street Journal
RECIPE: Marinara Sauce
1/2 cup extra-virgin olive oil
5 garlic cloves, crushed
2 28-ounce cans Italian-style tomatoes, with juices, crushed or chopped
3-4 leaves fresh chopped parsley
- In a large saucepan, heat the olive oil over medium-low heat, then add garlic and cook until lightly browned. (The garlic cloves may be left in the sauce or removed.)
- Add the tomatoes and parsley, salt, and pepper to taste, and bring to a boil. Reduce to a simmer and cook for 20 minutes.
It is easy to think that some pasta, some marinara sauce, a crust of Italian bread and a glass of wine is the beginning and end of Italian cuisine, especially if you grew up in the United States. When an American conjures up an idea of “Italian cuisine,” often what comes to mind is pasta, red sauce, and garlic bread. There is much more than red sauce and starch on the agenda for most Italian regional cuisines…
Italian is one of the finest cuisines around the world and my favorite too..